Mediterranean Chickpea Feta Salad (Printable)
Bright chickpeas, feta, and fresh veggies blend for a flavorful Mediterranean dish served chilled or room temperature.
# What You’ll Need:
→ Salad
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely chopped
06 - 1/3 cup Kalamata olives, pitted and halved
07 - 1/2 cup feta cheese, crumbled
08 - 1/4 cup fresh parsley, chopped
→ Dressing
09 - 3 tbsp extra virgin olive oil
10 - 1 1/2 tbsp freshly squeezed lemon juice
11 - 1 tsp dried oregano
12 - 1 garlic clove, minced
13 - 1/2 tsp sea salt
14 - 1/4 tsp freshly ground black pepper
# How-To Steps:
01 - In a large salad bowl, mix chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, feta cheese, and parsley until evenly distributed.
02 - Whisk together olive oil, lemon juice, dried oregano, minced garlic, sea salt, and black pepper in a small bowl or jar until fully emulsified.
03 - Pour the dressing over the salad and toss gently to coat all ingredients uniformly.
04 - Taste and adjust seasoning if needed. Serve immediately or refrigerate for 30 minutes to enhance flavor integration.
# Expert Advice:
01 -
- It comes together in the time it takes to listen to three songs, no stove required.
- The feta and olives give it enough salt and richness that it feels indulgent without being heavy.
- Leftovers actually taste better the next day once the flavors soak in.
02 -
- Let the salad sit for even ten minutes before serving, the chickpeas absorb the dressing and everything tastes more cohesive.
- If you make this ahead, wait to add the feta and parsley until just before serving so they stay fresh and bright.
03 -
- Use a microplane to grate the garlic instead of mincing it, it distributes more evenly and tastes less sharp.
- If your feta is too salty, soak it in cold water for ten minutes before crumbling it into the salad.